Slow Cooker Pumpkin Dump Cake
Slow Cooker Pumpkin Dump Cake takes 7 pantry ingredients and only about 10 minutes of hands-on time! Stir the pumpkin layer right in the crock, sprinkle on a buttery cake mix topping, and let the slow cooker do the rest. This is a family favorite during the fall!
Quick Look: Slow Cooker Pumpkin Dump Cake
Ready In: 90 minutes on high, 3-4 hours on low
Serves: 8 servings
Calories: 220 Calories
Main Ingredients: pumpkin puree, sugar, butter, cake mix, pumpkin pie spice
Why You'll Love It: Slow Cooker Pumpkin Dump Cake is a super easy dessert that frees up oven space and is perfect for a fall dessert.
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It's Crocktober around here, and after weeks of slow cooker dinners like Slow Cooker Apple Cider Pulled Pork and Slow Cooker Green Chicken Enchilada Casserole, dessert deserved a turn. If you've made my Strawberry Dump Cake, you already know the idea: dump, sprinkle, done. You get a thick, spiced pumpkin layer on the bottom and a buttery cake topping on top, and a scoop of ice cream melting into it ties it all together. This fall version is just as easy, and it keeps your oven free on busy weeknights (or on Thanksgiving, when oven space is gone by noon).
My kids loved this one. We ate it warm, topped with vanilla ice cream, during a family movie night, and the slow cooker was scraped clean before the credits rolled.
Need more pumpkin in your life? Try these Pumpkin Chocolate Chip Oat Bars, Chocolate Chip Pumpkin Muffins, or this Brioche Pumpkin French Toast Casserole.
Why You'll Love This Recipe
Barely Any Prep - Two bowls (one is the crock pot!), a few stirs, and you're done.
Frees up your Oven - Perfect for holidays or any night the oven is already busy.
Pantry Staples - Canned pumpkin, a box of cake mix, and spices you probably already have.
Family Friendly - My kids loved it, and it's perfect for a cozy movie night or a cozy fall evening.
Key Ingredients
Pumpkin Puree - Use 100% pure pumpkin, not pumpkin pie filling, which is already sweetened and spiced.
Sugar - Sweetens the pumpkin layer.
Pumpkin Pie Spice and Cinnamon - All the classic fall flavor without measuring five separate spices.
Yellow Cake Mix - Mixed with butter, it becomes the soft, buttery topping.
Butter - Melted and mixed into the cake mix to make the crumbly top layer.
Please refer to the recipe card for the complete list of ingredients.
Variations and Substitutions
Spice Cake Mix - Swap the yellow cake mix for spice cake mix for even more fall flavor in the topping.
Pecan Crunch - Sprinkle about ½ cup chopped pecans over the cake mix topping before cooking.
Cinnamon Sugar Top - Dust the topping with a little cinnamon sugar before you put the lid on.
Chocolate Chips - Scatter a handful of chocolate chips over the pumpkin layer before adding the topping.
How to Make Slow Cooker Pumpkin Dump Cake
Honestly, this recipe is crazy easy. Simply combine the pumpkin puree, sugar, and spices in a slow cooker. Top with the cake mix and melted butter. Cover and cook on low for 3-4 hours or high for 90 minutes!
Expert Tips
Paper Towels Under the Lid - they catch the condensation that drips off the lid, so your topping doesn't turn soggy.
Spread the Topping Evenly - Sprinkle it all the way to the edges so every scoop gets some.
Check at the low end of the time - Slow cookers run hotter or cooler depending on the model.
Serve it Warm - The contrast with cold ice cream is the best part.
Slow Cooker Pumpkin Dump Cake Recipe FAQs
I don't recommend it. Pie filling is already sweetened and spiced, so the dessert would end up much too sweet.
Slow cookers trap steam, and that moisture drips back down onto whatever's cooking. The paper towels absorb it so the cake mix topping cooks up instead of getting gummy.
I used a 6 quart slow cooker.
Store leftovers in an airtight container in the fridge for up to 5-6 days.
Other Pumpkin Recipes to Consider
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, or take a photo and tag me on Instagram with #greensnchocolate.
Slow Cooker Pumpkin Dump Cake
Ingredients
- 2 15 oz cans pumpkin puree
- 1 cup granulated sugar
- 1 tablespoon pumpkin pie spice
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 1 15.25 ounces box yellow cake mix
- ½ cup butter melted
Instructions
- In the slow cooker, mix together the pumpkin, sugar, pumpkin pie spice, salt, and cinnamon.
- In a medium bowl, mix together the cake mix and melted butter.
- Sprinkle the mixture over the pumpkin layer.
- Place a layer of paper towels on top of the slow cooker, then place the lid on top, making sure it's secure.
- Cook on low for 3 to 4 hours or on high for 90 minutes.
- Serve with ice cream and enjoy!
